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Preparation

Make sauce:

In a large saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Sauce may be prepared up to this point 3 days ahead and chilled, its surface covered with plastic wrap. Stir parsley and turmeric into sauce until combined well.

In a very large heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onions, stirring, until they begin to turn golden. Reduce heat to moderate and cook onions, stirring occasionally, 30 minutes, or until most of liquid from onions is evaporated. Stir in sauce.

Preheat oven to 375°F.

Pour 1 cup sauce into a flameproof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagna sheets, making sure they do not touch each other. Spread about 1 cup sauce over pasta and sprinkle with about 3 tablespoons each of Fontina and Parmesan. Make 3 more layers in same manner, beginning and ending with pasta and making sure pasta is completely covered with sauce.

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Recent Reviews

I added garlic salt, crushed red pepper, Italian spice blend, chicken breast, and green/yellow/red peppers AND IT WAS STILL MISSING SOMETHING! I think it might have been pancetta. I wouldn't make it again to try it, though.
Somehow I forgot to read the reviews before I tried this, else I probably would have skipped it.

jafmartin from Ann Arbor, MI /

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I dunno about this one. Just made it and my wife loves it, but we cant figure out what to eat it with. Maybe salmon. If i make again ill definatly use sausage in the sauce.

bobjones207 /

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This is missing something, but it's still good. I liked the unusual textures but I wish I'd doubled the turmeric and the parsley--that may have delivered the flavor that I wanted. Still, I think this was fine for a weeknight dinner. I'll probably try it again as a side dish, maybe with fish.

Eileen from Baltimore, MD /

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I can't decide if I like this recipe or not. It did not take me a long time to make, but it is rather rich. I even used low fat milk in the sauce, but added more cheese. The flavors are interesting, and good if you have a small piece. Not my favorite lasagne recipe.

A Cook from San Jose, CA /

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I will happily make this again, and I'm with the previous reviewer in that I don't think it took exceptionally long to make. I used cilantro instead of the parsley and loved it! Use more of the cheese if you like. All wonderful flavors! These no-boil noodles are a dream...KIMBER